Chicken Tagine – with apricots
This is such a lovely casserole type dish to make on a summers’ evening. Just hop it on the stand, or stove, and come back in 45 minutes.
What you’ll need for 4 persons:
– 600 grams chicken
– 2 cloves garlic, sliced
– Olive Oil
– 2 Tablespoons of Ras-el-Hanout spice
– 1 teaspoon ground chilies.
Combine the ingredients, set aside to marinate for 30 minutes.
– 2 large onions
– 1 can chickpeas (400 grams)
– 1 clove garlic, sliced
– 1 courgette, sliced
– 1 ripe tomato, sliced
– Lemon peel of ½ a lemon
– Handful dried apricots
– 1 dried chili
– Olive oil
Take the tagine bowl and start layering the ingredients, starting with a drizzle of olive oil.
Divide two handful of the sliced onion on the bottom; this prevents the chicken from sticking to the bottom.
Now add the chicken, followed by the sliced courgette and garlic.
Season with salt and pepper.
Sprinkle the dried apricots over the courgette and add the chickpeas and lemon peel.
Top it off with the sliced tomatoes and any onion you have left.
Add the dried chili for luck and season with salt and pepper.
Pop the lid on and place the tagine on the heat source, this could be the traditional clay pot with coals, but a stove on simmer or preheated oven at 200 degrees Celsius will also do.
Leave it on the hob for 45 minutes, top it off with fresh coriander and serve with couscous.
